Roasted Mediterranean Vegetables and Halloumi
on May 03, 2021, Updated Aug 01, 2026
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With zucchini, yellow squash, tomatoes, bell peppers and onions, these roasted Mediterranean vegetables will be your new favorite vegetarian sheet pan recipe. They roast together with cubes of halloumi as well as garlic cloves that I puree in an herby sauce with parsley and lemon juice. It’s a good way to cook lots of veggies at once.
Table of Contents
Why You’ll Love This Recipe
Sheet pan meals are so easy. And that’s why you never can have enough of them. The prep for this recipe involves slicing vegetables. That’s it. The high heat of the oven will do the rest, and then you end up with golden and roasted veggies and cheese.
This is a wonderful vegetarian main dish with a simple sauce. All you need is a food processor to puree the parsley, lemon juice, olive oil and the rest of the ingredients. It’s similar to a nut-free pesto with roasted garlic.
Any chance you can include halloumi in a recipe you should. This cheese has nice salty flavor. It has a high melting point, so you can grill it, pan fry it or roast it. I also include it in this grilled corn, tomato & peach summer salad and these grilled vegetables skewers).
The Ingredients
This is what you need:
- Vegetables: I use zucchini, yellow squash, red onions, bell peppers and halved grape tomatoes or cherry tomatoes. They are a beautiful combination of colors, flavors and textures.
- Garlic: Individual garlic cloves roast in their skins on the pan. Then I squeeze them into the sauce with the lemon juice and fresh herbs,
- Halloumi: Once you have halloumi, you will be hooked on its salty, tangy bite. It goes so well with the vegetables. If you can’t find halloumi, you can substitute with feta cheese. Just break it or cut it into half-inch cubes.
- Olive oil, kosher salt & black pepper are for roasting the vegetable medley and the sauce.
- Herby sauce: With parsley, lemon juice, roasted garlic, olive oil, white wine vinegar, salt and pepper, you make the pesto-inspired sauce in a food processor or blender.
How To Make Roasted Mediterranean Vegetables and Halloumi
Preheat the oven to 400 degrees F.
1. Toss the vegetables with oil, salt and pepper. You should do this right on the baking sheet. Then spread them across the pan, so they are in a single layer. I don’t bother lining the pan.
2. Roast the veggies for 25-30 minutes and then toss the halloumi with them. Make sure to spread everything across the pan again after you stir around the ingredients. Roast until they are lightly golden at the edges, about 10-12 minutes more.
3. Make the sauce. Squeeze the roasted garlic cloves into the food processor with the parsley, lemon juice, vinegar, salt and pepper and chop them. With the motor running, drizzle the oil through the feeder tube. Process until the sauce is combined.
4. Spoon the sauce with the vegetables and cheese on the pan. Do this gently, so you don’t break up the warm veggies.
Serving
As mentioned, this is recipe is a good choice for a vegetarian main course that you can serve with barley, couscous or farro. Sometimes I stir the veggies and cheese with short pasta shapes like penne or fusilli. For a greens, try this lemon arugula salad, a house salad or this classic Italian chopped salad.
More Vegetarian Sheet Pan Recipes
Cherry Tomato Sheet Pan Gnocchi
Roasted Ratatouille Quinoa
Sheet Pan Baked Feta and Vegetables
Roasted Eggplant and Tomatoes with Halloumi
Did you make these roasted vegetables? Please leave a rating and comment below. Thanks!
Roasted Mediterranean Vegetables and Halloumi
Ingredients
For vegetables and halloumi
- 1 zucchini, quartered lengthwise and sliced 1/2-inch thick
- 1 yellow squash, quartered lengthwise and sliced 1/2-inch thick
- 1 small red onion, halved and sliced 1/2-inch thick
- 1 bell pepper, red, orange or yellow, diced 1/2-inch
- 1 1/2 cups halved grape tomatoes or cherry tomatoes
- 5 garlic cloves, skin-on
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 pound halloumi cheese, cut into 1/2-inch cubes
For herby sauce
- 1 cup parsley leaves
- 1 lemon, juice
- 1 teaspoon white wine vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4-1/3 cup olive oil
- Cooked grains for serving i.e. barley, quinoa, farro, couscous
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Instructions
- Preheat the oven to 400 degrees F.
- On a sheet pan, toss the zucchini, squash, red onions, peppers, tomatoes and garlic with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Spread into a single layer. Roast for 25 minutes until the vegetables are starting to brown at the edges.
- Toss the vegetables and add the halloumi to the pan. Continue cooking for 10-15 minutes until the cheese is lightly golden. Save the roasted garlic for the sauce.
- For the herby sauce, squeeze the garlic cloves out of their skins into a food processor. Add the parsley, lemon juice, white wine vinegar, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Puree the mixture, chopping the parsley leaves. With the motor running, drizzle 1/4-1/3 cup olive oil through the feeder tube until the mixture is fully combined.
- Spoon the sauce onto the vegetables and halloumi on the sheet pan. Gently toss them around to coat everything.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe originally published May 3, 2021. Updated: May 16, 2023.
Loved that herby sauce, brought grilled veggies to a new level!
Your recipe is extremely printer unfriendly
Hi Marika. I just updated the format of the recipes, so they are now much more printer friendly.
Love this recipe! Have made several times and usually make quinoa to go along with it
This is fantastic! So delicious and fresh. I served it over farro and made your herby sauce with cilantro because I was out of parsley. It was just perfect. Appreciate it!
Cilantro is a great substitute for the sauce!
Just made it. One of the nicest meals I have come across in a long time.
So so delicious! On my go too recipes now, so much flavour and perfect with quinoa.
Thank you!!
Delicious. Halloumi cheese was new to us and we loved how it didn’t melt but stayed pretty firm. We have made this a few times.
The best vegetarian dinner ever. I made this with Israeli couscous and it’s my spouses favorite meal now. I added some pickled jalapenos to the sauce for a kick and it worked great.
Did you take the garlic out after 25 minutes? Thanks!
You can keep the garlic on the pan for the entire time the vegetables and halloumi roast.